This low carb pumpkin mousse is a great alternative to pumpkin pie as a dessert and can be made in under 15 minutes.
This delicious and creamy pumpkin mousse dessert is quick and easy to make. It tastes like a light pumpkin cheesecake filling and is nice served with chocolate chips and whipped cream. You could even serve the mouse in layers in between whipped cream..yum!
Although I used pumpkin spice from a jar you could easily make your own. A great blend for pumpkin spice is 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon all spice, 1/4 teaspoon cinnamon. Mix them up and voila! You have pumpkin spice! I’ve found that in my travels that a jar of pumpkin spice is not always readily available so it’s always good to have a good home blend mix as a back up. Plus, it gives you a good edge when guests enjoy this pumpkin mousse and you say “pumpkin spice from a jar? No, I make my own”. Or that’s possibly a way to lose friends!
This pumpkin mousse recipe is just so easy that you could happily play about with it too. Add some chopped peanut nuts perhaps? Or a swirl of cream or chocolate? I usually serve this pumpkin mouse with a scattering of low carb chocolate chips.
- 8 oz Cream cheese
- 1 cup Pumpkin puree
- 1 cup Cream, heavy/whipping
- 1/4 cup Erythritol
- 1 teaspoon Pumpkin spice
- Using a blender, or a hand held one, mix the cream cheese and pumpkin until smooth.
- Add the remaining ingredients and blend until full combined.
- Place in a serving dish/glass and decorate to taste.
- Eat and enjoy!